To get out those lumps caused by potatoes not cooked long enough, the beater comes out and the whipping begins. Lumpy mashed potatoes are a kitchen failure and we have all been there, or at least I have. The taste is not nearly as important (although please don’t forget the salt) as is the texture on this day in which we give thanks and eat like roaring pigs. I’m not saying you should bend over backwards or compromise the gourmande in you, but some things are best left alone and fantastic mashed potatoes are what you need for your famous gravy. Save these for another meal when serving it your way doesn’t crush the family food memory of your dinner guests.
#Potato mush client timer free#
They must be smooth, completely free of lumps and not fancied up by any old or new trends, such as garlic, sour cream, pecorino, mascarpone or bacon. But, in this case, there is only one way to serve your picky Aunt Edna or your father’s new wife holiday mashed potatoes. Perfect is a crazy word to describe any food for Thanksgiving, where each person has their own food memories and family recipes. But on this day, they must be smooth and perfectly done. Most days of the year, I like red potatoes, smashed with skins on for a rustic feel. I know that you eat mashed potatoes beyond the Thanksgiving table, but, I dare you to find a more important day for this perfect no-lump recipe.
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